Living in Ethiopia, this became my favorite meal. Filling, easy, delicious, and fast. Total comfort food.
Real tagabino is only found in the north. Elsewhere in Ethiopia, when you order tagabino, you get flavorless, watery glop that basically amounts to an 8-birr plate of disappointment. But the true northern-style tagabino is pretty damn amazing. It's great as a standalone dish or served alongside any other Ethiopian dishes--such as mesir wot, quanta firfir, doro wot, gomen, or whatever else you like.
You can get stuff like shiro powder and teff for your injera online or at any big-city Ethiopian grocer. Note that shiro--a spiced chickpea powder--can vary in the amount of berbere that's added to it when it's produced. It can vary in color from white (no spice added) to deep orange (already very spicy). So you'll want to adjust your berbere and salt as you go.
Prep time: 1/2 cocktail
4 TBSP oil
1 large onion, very, very finely chopped
5 cloves garlic, minced
3 tomatoes, chopped
1½ cup water
4 TBSP shiro powder
1 tsp berbere
1 tsp ground coriander
1 TBSP peanut butter
2 tsp soy sauce
1 tsp whole cumin seeds
½ tsp salt (or to taste)
Minced raw onion and peppers as a topping (optional)
In a saucepan, heat the oil over medium heat. Add onions and sauté until they become a translucent, about 5 minutes, stirring frequently. Add garlic and sauté a couple more minutes. Add tomatoes and water, increase to medium-high heat and bring to boil. Use the back of a large spoon to mash the tomatoes up against the side of the pan. Continue to cook the onion/tomato mixture for 15 minutes, stirring often.
Stir in all remaining ingredients and reduce to a simmer. Continue to cook until you’ve reached a nice thick consistency about like that of pudding, about 5-10 minutes.